Enchilada Sauce Recipe Ingredients

In a medium saucepan over medium heat heat oil.

Enchilada sauce recipe ingredients. Mix together and then stir in the water. Cup vegetable oil. Add flour and chili powder and stir until fragrant 1 minute.

However you could use a corn or vegetable oil. Let it cool to room temperature before transferring to a wide mouth mason jar leaving some room at the top for expansion don t screw on the lid completely until the mixture is fully. The ingredient list now reflects the servings specified.

Olive oil tends to have a strong flavor and i avoid it in this recipe. Enchilada sauce recipe adapted from my spinach artichoke enchiladas. Teaspoon ground cumin.

Bring to a boil reduce heat to low and simmer for 15 to 20 minutes. Or freeze it for up to 3 months. All purpose flour this is used to thicken up the sauce slightly.

Slowly whisk in tomato sauce then add broth. Stir flour and chili powder into hot oil reduce heat to medium and cook until the flour is lightly brown in color 3 to 5 minutes. Stir oregano cumin garlic powder and onion salt into the liquid.

Extra enchilada sauce will keep well in the refrigerator for up to 5 days. 1 8 ounce can tomato sauce. 1 cups water.